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    Home » Recipes » Dinner » Soups, Stews and Chili

    Cauliflower Red Lentil Soup

    Published: Feb 7, 2021 · Modified: Oct 23, 2022 by Megan Calipari · This post may contain affiliate links · Leave a Comment

    Jump to Recipe Print Recipe

    This Cauliflower Red Lentil Soup is creamy, easy to make and full of vegetables and protein. Serve it with a hunk of crusty bread for a cozy Autumn or Winter meal.

    Soup season has officially begun and I couldn't be more excited. This Cauliflower Red Lentil Soup has been in my rotation for the last couple of years and I absolutely love it.

    Roasted Vegetables on a Sheet Pan
    This soup starts in an unexpected way: roasting the veggies

    Ingredients for Making Cauliflower Red Lentil Soup

    Cauliflower: Cauliflower is the main vegetable in this recipe. I use an entire small head here.

    Onion: Onion for flavor.

    Carrots: Carrots for a bit of sweetness.

    Spices: Garlic powder, coriander and cumin for a nice deep flavor.

    Olive Oil: For roasting and drizzling.

    Red Lentils: Red lentils add to the creaminess and add protein and a nice flavor.

    Vegetable Stock: To cook the red lentils and thin the soup out.

    two bowls of cauliflower red lentil soup on a marble board
    The soup is blended smooth.

    How to Make the Soup

    This soup is not traditional because it starts with roasting the vegetables.

    Roasting vegetables creates a deep and rich flavor profile in this Cauliflower Red Lentil Soup. It evaporates some of the water the vegetables contain while concentrating their flavors.

    So first, toss the vegetables with oil and the spices and stick them in the oven to roast.

    While the vegetables roast, cook the red lentils with vegetable stock. Red lentils are an amazing pantry staple because they are full of protein and they don't take long to cook.

    Then, add the roasted veg and red lentils into a blender and blend until creamy.

    Add more stock to thin the soup out to your preference. And pour the soup back into the pot you cooked the red lentils in to heat back up.

    And thats it! Time to serve with plenty of crusty bread for dipping.

    Overhead Shot of Cauliflower Red Lentil Soup in two white bowls
    And the result is super creamy and delicious.

    How to Store

    Store this Cauliflower Red Lentil Soup in the refrigerator for up to four days.

    Or freeze for up to a month for a quick and delicious freezer meal.

    bowl of soup with a piece of bread on the side
    Perfect for dunking bread into.

    Looking for More Soups?

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    📖 Recipe

    Bowl of soup garnished with cilantro

    Cauliflower Red Lentil Soup

    Megan Calipari
    This Cauliflower Red Lentil Soup is creamy, easy to make and full of vegetables and protein. Serve it with a hunk of crusty bread for a cozy Autumn or Winter meal.
    No ratings yet
    Print Recipe Pin Recipe
    Prep Time 10 minutes mins
    Cook Time 50 minutes mins
    Course Dinner
    Cuisine American
    Servings 7 Cups

    Equipment

    • 1 Sheet Pan
    • 1 4 Quart Sauce Pan
    • 1 Cutting Board
    • 1 Chefs Knife
    • 1 Blender Or Immersion Blender
    • 1 Rubber Spatula

    Ingredients
      

    • 3 tablespoon Extra Virgin Olive Oil, Divided
    • 1 Small Head of Cauliflower, cut into florets about 8 cups of florets
    • 2 Medium Carrots, peeled and roughly chopped
    • 1 Medium Onion, large dice
    • 1 teaspoon Ground Coriander
    • ½ teaspoon Ground Cumin
    • 1 teaspoon Garlic Powder
    • Salt and Pepper to Taste
    • ½ Cup Red Lentils
    • 4-5 Cups Vegetable Stock, divided

    Instructions
     

    • Preheat oven to 375* F
    • Place cauliflower, carrot and onion onto an unlined sheet pan. Sprinkle coriander and cumin over the veggies, followed by a pinch of salt and plenty of cracked black pepper. Drizzle the veggies with 2 tablespoons of olive oil and toss well to coat everything. Roast in a 375* oven for 45 minutes or until the veggies are soft and beginning to brown.
    • Meanwhile, combine lentils and 3 cups of vegetable stock into a 4 quart pot. Bring to a boil, reduce heat to simmer and cook until lentils are completely soft, about 15 minutes.
    • Combine roasted veggies and red lentils in your blender with the remaining tablespoon of olive oil and 1 additional cup of vegetable stock. Blend until completely smooth, adding the last remaining cup of vegetable stock if you prefer a runnier soup.
    • Return to the pot to warm through and serve.
    Tried this recipe?Let us know how it was!

    Let me know how you like this recipe!

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